SECRET INGREDIENT: beets
Beets are so sweet that they are often processed into granulated sugar. It may sound odd, but pureed cooked beets perfectly complement the bittersweet taste of chocolate and give chocolate cakes an attractive red hue.
- prep 15 min cook 50 min
- serves 16
- 1 cup (2 sticks) unsalted butter or margarine, softened, divided
- 1 1/2 cups firmly packed dark brown sugar
- 3 eggs
- 4 squares (1 ounce each) semi-sweet chocolate
- 2 cups pureed cooked beets
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- Confectioners’ sugar
How to make it 65 minutes
Preheat the oven to 375°F.
In a medium bowl, cream 3/4 cup of the butter or margarine and the brown sugar. Add the eggs and mix well.
Melt the chocolate with the remaining butter or margarine in a small microwavable bowl on medium power for 3 minutes, stopping to stir every minute until smooth. Cool slightly. Blend the chocolate mixture, beets, and vanilla into the creamed mixture (mixture will appear separated).
Combine the flour, baking soda, and salt. Add to the creamed mixture and mix well.
Pour into a greased and floured 10-inch fluted tube or Bundt pan. Bake until a toothpick inserted near the center comes out clean, 45 to 55 minutes.
Cool in the pan for 10 minutes before removing to a wire rack. Cool completely. Dust with confectioners’ sugar. Cut into 16 slices and serve.
One More Notch!
For a richer chocolate flavor, use bittersweet chocolate instead of semi-sweet and add 1/3 cup cocoa powder along with the flour.